Here is the cracker recipe from this video
CRACKERS
1c walnuts
1c flax seeds
1c sunflower seeds
1/2 c hemp seeds
Pulse chop in a Food processor to break down into a flour consistency
Add
1/2 onion small chopped
1 zucchini small chopped
2 Carrots small chopped
1/2 red pepper
Basil or 2 tsp pesto
4 T Tamari
Sea Salt or pink salt
1/4 cup nutritional yeast
2 T flax oil
1 Nori sheet or dulse flakes.
To taste Garlic and onion powder
Black pepper
Pulse chop adding a little water at a time starting with 1/4 cup. You want a thick but spreadable texture.
You will use about 2 1/2 trays from an Excalibur dehydrator lined with Non stick sheets. Using a cake spatula, spread the mixture evenly and thinly (the thin crisp better) set your dehydrator to 115 and leave the crackers in for 6 or more hours until they are dry enough to pull off the non stick sheets and flip over. Let dry overnight or until you can break into pieces. Breaking can be done while they are still drying as long as they are mildly dry. I like to break in different sizes, some larger pieces for an avocado sandwich or as a pizza base, but if you like uniform pieces score when turning over and removing non stick sheet. Store in glass container or ziplock bag. Will be ok not refrigerated for a couple weeks. Not sure after that time. I think when refrigerated the get softer.